Prep time: 15 minutes


  • 1 small head of cauliflower, only use the florets
  • 1 cup cherry tomatoes, halved
  • 1 large bunch of parsley, chopped
  • 1 bunch of mint, chopped
  • 1 celery stalk, cut into small pieces
  • 2 spring onions, chopped
  • 2 tablespoons hemp seeds
  • 2 tablespoons almonds, coarsely chopped
  • 5 asparagus, cut into small pieces and quickly roasted


  • 1 tablespoon lemon juice
  • 1 tablespoon apple vinegar
  • zest from ½ lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste

Mix all the ingredients with a whisk until smooth.


Finely chop the cauliflower florets. 

Mix all the ingredients for the tabouli in a bowl and cover with the dressing. Enjoy the dish either as an independent dish, a side dish or as a stuffing for the wrap.